Everything I read about batch sparging says to "drain" the mash tun and add the sparge water. Do you actually drain all the wort out or stop and leave some water in so that the grains are still wet? I guess I am wondering how much to drain the mash tun?

Tannins are extracted when the pH gets above 6 and the temperature is above 170F.

Recirculating the wort will clear any husks, granules and protein from the wort andmay result in clearer beer. Just keep the flow rate lower than what will stick the mash. I worry about oxygenating the wort so I just recirculate when I'm adding heat.

Cheers

Is that a stage when oxygenation is something to be concerend about? New to all grain, just wondering.

Thanks for all the input. I am just going to insulate it and go with it.

I am hopfully going to hit 1.083 OG with this beer and I was wondering if it will be ok to just pitch two bags of liquid yeast rather than making a starter because I don't have time to make one before the weekend. The liquid yeast I used last time said it started out with 500 billion* cells in the bag.

I am hopefully going to be going all grain for the first time this weekend, and I was going to do it outside. The weather is supposed to be in the mid 50s. I converted a 10 gal Rubbermaid cooler for my mash tun. In people’s experience if I keep the lid on the cooler the whole time I mash, will the temp stay constant in that kind of weather or will I have to add hot water?

I dry hopped using a bag and I ended up having to cram the bag in the 5 gal carboy with my fingers. Anyone have a more sanitary idea for getting a bag in the carboy? Also, I made the genious move of buying stainless steel washers that were too big to fit in the carboy (I was rushed), so will the bag ever sink?

I've never had to dry hop, so I wanted to know the best way to do it or for how long. I've heard of people putting the hops directly into the secondary and also keeping them in a mesh bag in the secondary. Anything you can offer would be great.

Thanks again for your help. I brewed a Sierra Nevada Pale Ale clone last night. It's my second brew, and I'm crossing my fingers. Star San says "not to fear the foam," but there was a little foam from the Star San that I had to poor the yeast through to get to the beer. Will that affect my yeast numbers or fermentation?